Go Back

Vegan Tomato Coconut Pasta

This vegan pasta features a velvety tomato-based sauce enriched with coconut milk, creating a creamy, comforting dish without any dairy. Ripe tomatoes and pantry spices come together in a quick cooking process, resulting in a rich, vibrant, and smooth final appearance that invites you to savor every bite. It’s an honest, satisfying meal that highlights simple ingredients transformed through gentle simmering and blending.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 420
Ingredients Equipment Method

Ingredients
  

  • 3 cloves garlic minced
  • 4 cups ripe tomatoes chopped, or 1 can crushed tomatoes
  • 1 cup plant-based milk coconut, almond, or oat
  • 8 oz pasta spaghetti, penne, or your choice
  • 2 tablespoons olive oil high quality preferred
  • to taste salt
  • to taste black pepper
  • pinch red pepper flakes red pepper flakes optional for heat

Equipment

  • Large skillet
  • Wooden spoon
  • Colander
  • Measuring cups and spoons

Method
 

  1. Bring a large pot of salted water to a boil, then add your pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
  2. Meanwhile, heat a large skillet over medium heat and add the olive oil. Once shimmering, add the minced garlic and sauté for about 1 minute until fragrant and just starting to turn golden.
  3. Add the chopped fresh tomatoes or canned crushed tomatoes to the skillet. Cook, stirring occasionally, for about 10 minutes until the tomatoes break down and the sauce thickens, filling your kitchen with a bright, tangy aroma.
  4. Pour in your chosen plant-based milk, stirring well to blend into the tomato mixture. Bring the sauce to a gentle simmer and cook for another 5 minutes, allowing the flavors to meld and the sauce to become velvety and smooth.
  5. Season the sauce generously with salt and black pepper, and add a pinch of red pepper flakes if you like a bit of heat. Taste and adjust the seasoning as needed.
  6. Add the drained pasta directly into the skillet with the sauce. Toss everything together using a wooden spoon until the pasta is evenly coated and the sauce clings to each strand or piece, creating a glossy, vibrant red coating.
  7. Let the combined pasta and sauce simmer together for 2-3 minutes, stirring occasionally, so the flavors fully meld and the sauce thickens slightly around the pasta.
  8. Remove the skillet from heat, and let the pasta sit for a minute to settle. Serve hot, garnished with fresh herbs or a drizzle of olive oil if desired, and enjoy the rich, velvety texture of this comforting vegan dish.